Easy Flour Tortillas

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(Makes twelve 8″ tortillas)

I know what you’re thinking. Why is a blog based on bread making starting us off with a flour tortilla recipe?! Although it is not ideally what we imagine, this is still considered a form of bread, according to Cook’s Illustrated (a bimonthly American magazine published by the American Test Kitchen). At the same time, I thought it would be beneficial for many of you as college students on a budget and a time-crunch, looking to still create a delicious and healthy meal!

Ingredients:

  • 2 3/4 cups (13 3/4 oz) all-purpose flour
  • 1 1/2 teaspoons salt
  • 6 tablespoons vegetable shortening (cut into 6 pieces)
  • 3/4 cup plus 2 tablespoons warm water (110 degrees)
  • 1/2 teaspoon vegetable oil

Got the ingredients together? Great! You’re ready to start!!

Instructions:

  1. Mix flour and salt in a large bowl. Rub the shortening in this mixture (it should resemble coarse cornmeal- in other words, a sandy-like texture). Stir in warm water until combined.
  2. Transfer the dough to counter and briefly knead (watch video below on how to knead!) to form a smooth ball. Take 2 1/2 tablespoons of dough at a time an roll into 1 1/2-inch balls. Transfer these dough balls into a plate, cover in plastic and refrigerate until firm (at least 30 mins; at most 3 days).
  3.  Lightly flour your counter surface, and roll dough balls into 8-inch rounds. Heat oil on a 12-inch non-stick skillet (or whatever skillet you have! No need to be fancy!) over medium-low heat until just smoking.
  4. Wipe oil off of the skillet completely with paper towels. Lay 1st round on the skillet, and cook until surface bubbles (approximately 1 minute). Flip tortilla and cook until browned and puffe. Transfer the tortilla to a plate, cover with a dish towel, and repeat this cycle for the rest of your rounds!
  5. Serve in whichever style your heart (or better yet, your stomach) desires: taco, quesadilla, burrito… Enjoy the fruit of your work!